Sunday, November 27, 2011
I knew instantly when I saw this recipe that I had to try it. I was so excited that this could possibly be one of my favorite side dishes. I mean what's not to love about it... spinach, heavy cream, and cheese, all spruced up. Yummy!
It was great!! However, I think the recipe called for too much red pepper flakes and next time I make it, I will half the amount it calls for. There's no way Serena could have eaten it as it was prepared this time. I will also add more red onion because they really helped make this dish. Overall, this dish will definitely be a keeper with a few tweaks.
I served this with Chicken Fried Steak with Diced Potato Gravy (recipe to follow tomorrow).
4 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped (recommend using a whole onion)
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons red chili flakes (recommend no more than 1 teaspoon)
1 3/4 cups heavy cream
1 cup shredded Parmesan
1 teaspoon ground nutmeg
1/2 cup sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions (recommended: French's)
Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.